Monday, November 4, 2013

Cheese Steak Stromboli


Shredded beef, peppers and onion rolled in a pizza dough with cheese and baked until crisp.

Cheese Steak Stromboli:  Shredded beef, peppers and onion rolled in a pizza dough with cheese and baked until crisp.

When I had leftover shredded beef from Slow Cooker Roast Beef Sandwiches I immediately thought steak pizza.  My idea was to add peppers and onions and provolone as well as mozzarella cheese to make it like a Philly cheese steak.  Pizzas can be a little more difficult to transfer into a hot oven (at least for me) so I decided to roll these pizzas like a burrito and make Stromboli.  This was a great idea.  A 6oz, thin crust, pizza dough makes a personal sized Stromboli that is quite filling.  I didn't serve these with marinara sauce, but if you want to go ahead.  I used a pizza dough recipe from The Bread Baker's Apprentice but you can use any recipe you like or even Italian bread dough (eventually I will post a pizza dough recipe).


1 medium onion, chopped
1 bell pepper, chopped
1 clove garlic, minced
2 cups shredded (cooked) beef
1 Tbsp Worcestershire sauce
6-6 oz pizza doughs, at room temperature

Sautee onion, pepper, and garlic together until peppers and onions are soft.  Add the shredded beef and Worcestershire sauce and mix thoroughly.  Allow mixture to cool completely (you don't want to put hot toppings on the pizza dough, it makes it difficult to roll up).

Preheat oven to 500F with a baking stone on the lowest rack

 Press or roll out the pizza dough, one at a time, until it is about 10 inches in diameter.  Top the dough with about 1/2 cup of meat mixture and then some cheese, (use as much as you are comfortable rolling). Then roll the dough like a burrito.  Fold 2 opposite sides in and then roll the entire dough, as tightly as you can, into a log shape.  Pinch the seam together so that it is well sealed.  Slit a couple of air holes in the top.

Slide the Stromboli onto the baking stone and lower the oven to 450F.  Bake for about 15 minutes until browned and crispy.  Keep an eye on the stromboli they may cook faster or slower depending on your oven, and the cheese will probably bubble out a bit, I don't know how to prevent this but there is usually still plenty of cheese inside.  Let cool for about 10 minutes before cutting and serving.

Makes 4-6 stromboli (I only made two and refrigerated the rest of the ingredients for the next night).  Serve with marinara if you like, or any dipping sauce you like, but they are great alone.  Enjoy.


  1. Yum this looks like a great lunch meal for the kids. I need to get some lunch ideas for spring break :-)

  2. Thanks Erlene. I loved it I bet the kids will to...I hope they do